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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

BooksJournals

    • Food Industry 5.0

      Components, Opportunities, and Challenges
      • 1st Edition
      • Abdo Hassoun
      • English
      Food Industry 5.0: Components, Opportunities, and Challenges explores the innovative technologies set to transform the future of food production and processing. The book opens by defining the principles of Food Industry 5.0, emphasizing human-centricity, resilience, and sustainability as its core foundations. Readers are introduced to a range of cutting-edge advancements—such as regenerative conversational AI, the Internet of Everything, miniaturized sensors, cobots, advanced drones, and 4D printing—that are expected to shape the landscape of tomorrow’s food industry. These technologies promise to drive efficiency, adaptability, and greater integration between humans and machines.The book is structured in three parts: the first provides an overview of Food Industry 5.0’s foundational concepts; the second examines the enabling technologies and their evolution from Food Industry 4.0; while the third addresses challenges in technology adoption and highlights future research directions. This comprehensive guide offers valuable insights for researchers, scholars, and students interested in the intersection of advanced technology and the food sector, making it a key resource for understanding the next wave of industry transformation.

    • Starch Conjugates

      Properties and Applications
      • 1st Edition
      • Aayushi Deepak Kadam + 1 more
      • English
      Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

    • Plant Proteins

      Nutritional Aspects and Processing Applications
      • 1st Edition
      • Nisar Ahmad Mir + 1 more
      • English
      Plant Proteins: Nutritional Aspects and Processing Applications explores the innovative methods used to extract and refine plant proteins, emphasizing their impact on nutrition, wellness, and new product creation. The book examines a range of advanced techniques—including fermentation, radiation, and ball-milling—that reveal how plant protein structure and functionality can be enhanced. Each process plays a unique role in improving food flavor, texture, and shelf-life. Readers will gain valuable insights into the science behind plant-based proteins, including their role in the development of meat alternatives and their influence on digestive health and the human microbiome.The authors also highlight nano-reduction technology for plant proteins, discussing its potential in delivering bioactive compounds and improving overall health outcomes. Finally, it addresses the growing market demand for sustainable, palatable, and cost-effective plant-based products, which is driving research into both traditional and novel protein sources. With its blend of technical detail and practical application, this resource is essential for anyone interested in the future of plant-based foods and their nutritional benefits.

    • Aquaculture Mycology and Bacteriology

      • 1st Edition
      • Frederick S.B. Kibenge + 2 more
      • English
      Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks).Aquacultur... Mycology and Bacteriology takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

    • Nanotechnological Innovations for Dairy Products

      Applications from Farm to Fork
      • 1st Edition
      • Ravi Pandiselvam + 2 more
      • English
      Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

    • Alternative Dairy Products and Technologies

      • 1st Edition
      • Harjinder Singh + 1 more
      • English
      Alternative Dairy Products and Technologies comprehensively covers the available products on the market, including processing, sensory qualities, and nutritional value in comparison to dairy milk. The book also looks ahead to new and emerging biotechnologies—such as molecular farming and precision fermentation—that promise to create near-identical products to animal derived dairy. Bringing together key issues of environmental sustainability, human nutrition, biotechnology, and product development, this book is an interdisciplinary reference written and edited by a global team of experts from a variety of fields.It will be of significant value to academics, scientists, and students as this is a very hot topic in the food science area. Additionally, this book will be a great resource for the food industry and many start-up companies currently working on developing innovative alternative proteins and dairy products.

    • Clean Label Starch

      Processes, Properties and Functionality
      • 1st Edition
      • Parmjit Singh Panesar + 1 more
      • English
      Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.

    • Advances in Edible Packaging Systems for Food Preservation

      Processing, Bioactive Agents and Preservation
      • 1st Edition
      • Zuhaib F. Bhat + 1 more
      • English
      Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation presents a comprehensive exploration into the innovative field of edible packaging for food preservation. The book examines cutting-edge solutions designed to extend shelf life and enhance the safety of foods derived from meat, eggs, milk, plants, cereals, fish, and seafood. Through a detailed analysis of current processing methods and the integration of bioactive agents, readers gain insights into how edible packaging systems are revolutionizing food technology. Covering both traditional and emerging practices, the text is essential for professionals and students seeking a deeper understanding of sustainable packaging.In addition to its thorough overview, the book delves into the impact of emerging technologies like cold plasma, ultrasonication, electrospinning, high-pressure processing, 3D printing, and pulsed light on packaging development. It discusses alternative film materials sourced from insects, fungi, and algae, and evaluates innovative bioactive agents such as novel peptides, nanoemulsions, nanoparticles, and nanofibers. The engineering challenges, environmental implications, and consumer perceptions associated with edible packaging are also explored, making this resource invaluable for those in food science, agriculture, nutrition, and related fields.

    • A Practical Guide for Interpreting and Constructing Nutritional Labeling

      • 1st Edition
      • María Patricia López Ramírez + 1 more
      • English
      A Practical Guide for Interpreting and Constructing Nutritional Labeling delves into the intricate global landscape of nutritional labeling for consumer packaged goods. It addresses the complexity and lack of uniform guidelines that plague food industry professionals in effectively conveying nutritional impacts on dietary choices. Additionally, it presents a global perspective on nutritional and front package labeling, offering solutions for standardizing the nutritional table process. The book includes historical milestones and case studies from countries like the U.S., Switzerland, Colombia, and Chile. It provides practical tools for interpreting front-of-pack labeling and insights into the regulatory landscape and future trends in nutritional labeling.

    • Red Wine Technology

      • 2nd Edition
      • Antonio Morata
      • English
      Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners